Vegan Cream of Mushroom Soup Recipe
2014
This vegan cream of mushroom soup recipe is a very grounding and comforting soup. Mom and I are still making our weekly weekend soups together and this is our new favorite. It’s cooked, but it is oh so delicious. Cream of mushroom was my favorite soup when I was young, and now after adding some cooked foods into my diet after being raw for such a long time, of course I would have to try it again. But have you ever checked out the label of what is in the canned cream of mushroom soups?
Yikes!! They all seem to be loaded with oil, and that’s a turn off. Campbells has loads of MSG and soy protein concentrate too. This form of soy is used as an emulsifier and is one that you really don’t want to eat. It is also a well documented GMO crop. Even the organic and vegan brands on the market seem loaded with oil and ingredients that I don’t want to consume.
So, I happened to come across loads of mushrooms at the market and decided to make my own. Btw, I have made raw vegan cream of mushroom soup before too, and will have to find that recipe, or re-create it. I am on such a little mushroom craze lately!
The Little White Cute as a Button Mushroom elevated to Superfood Status!
It’s true. While it used to be that the more exotic medicinal mushrooms (reishi, shitake, maitake, turkeytail, lions mane etc) were exalted and hailed for their protective and curative super powers, reasearch has now shown that even the common white button mushroom has strong curative powers as well. It is loaded with antioxidants, feel-great B vitamins, vitamin D2 and loads of other nutrients including conjugated lineolic acid, shown to reduce cancer risk from high estrogen.
Mushrooms have been have been proven to reduce caner cells in the body. They prevent cancerous cells from forming or recurring. They also reduce inflammation, detox the liver and help flush out toxins, improve brain cell function enhancing memory, boost energy, fight fatigue and reduce stress, reduce impotency, reduce migraine headaches, improve eyesight, hearing, boost circulation, heal tumors, infections, and give you gorgeous shiny skin and hair!
Hope you like your mushrooms! Let’s go make some soup. ..it’s so delicious too!
Vegan Cream of Mushroom Soup Recipe
Ingredients
10 cups of Mushrooms – sliced
1 large Onion – chopped
3 Celery Stalks – chopped
1 to 2 tsp Coconut oil
1 can Coconut Milk
2 Tbsp Flour (optional, and not necessary)
3 Bay leaves
1 tsp Thyme
½ tsp Salt
½ tsp Pepper
Directions
Heat a frying pan then add a little coconut oil and the onion and celery and fry until softened. Place mushrooms in a big pot covered with water and set on heat to boil. Add the onions and celery when they are ready to the pot with mushrooms. Boil for half an hour or until mushrooms are cooked. Transfer two thirds or more of the boiled mushrooms and vegetables to a blender and puree. Then return the pureed mixture back to pot along with coconut milk, bay leaves and spices. Bring to a boil and lower heat to low so it is gently boiling. If you wish to thicken even more (but not necessary) put the flour in a small glass jar with about a half cup of water and shake until dissolved. Pour this slowly into the mushroom soup while stirring. Leave it on the heat and occasionally stir for 15 to 20 minutes and then the soup is ready to serve.
Photo Description
Chop mushrooms, onions and celery.
Get spices and thickener ready. I found that adding the flour thickener wasn’t really necessary. Blending the mushrooms, then adding the coconut milk gave it a nice creamy base.
Add a little coconut oil and fry onions and celery to soften.
Add onions and celery to the mushrooms in a pot. Cover with water and boil.
Blend most of the cooked mushrooms.
Puree.
Add to pot along with coconut milk and spices.
Simmer for another 20 minutes and then it is ready to serve.
Enjoy!
